Pecan and Burnt Butter Friands
photo by Marg (CaymanDesigns)
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 4 1⁄2 ounces unsalted butter
- 2⁄3 cup pecans, toasted
- 1 cup confectioners' sugar, sifted
- 1⁄3 cup all-purpose flour, sifted
- 4 egg whites, beaten lightly
- 6 pecans, for decoration
directions
- Grease 6-friand pan, or muffin pan.
- Melt butter in heavy based saucepan over medium heat, heat until it browns, watching carefully- It should be quite dark and smell nutty, but not burnt; cool.
- Process toasted pecans until finely ground (If unavailable, or you have no processor, use bought ground hazelnuts or almonds).
- Combine pecans, sugar, flour, cooled butter and egg whites in medium bowl, stir well.
- Spoon batter into prepared pan, decorate with a whole pecan on top of each uncooked friand, if desired.
- Bake in preheated oven at 180C, 350F for 20-25 minutes (until lightly browned and puffed up).
- Dust lightly with icing sugar to serve.
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Reviews
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The taste of these little beauties was out of this world! There's a rich flavor of toasted nuts and "burnt" butter that just about drove ME nuts. I halved the recipe because I didn't have enough pecans and added almonds to make up the required 1/3 cup of nuts. Honestly I was worried I would end up eating all the batter before I could bake any. Finally baked the 3 "muffins" for about 25 minutes. Will make them in a mini muffin pan next time. Thanks for a terrific recipe! Update: I've found it can use a bit more sugar. The batter tastes just right with the given amount, but it seems to lose some of the sweetness after baking. I added some extra powdered sugar, and it was just perfect. Also, the muffin version was more moist when compared to the mini muffin. Yummy.
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These are delicious, tasty, delicacies, just like Marg said. When I seen the pictures that Marg posted and read her review I know I had to make them. I made them in the mini muffin pans. I got 26 mini delicacies. They took about 18 to 20 minutes to bake. DH loves these. They are a good low carb treat. Thank you WaterMelon for posting.
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Don't let the fact that these look like muffins fool you. These tasty delicacies are FAR from muffins. A sweet, buttery morsel that melts in your mouth, filling the palate with the essense of toasted pecans. I found them reminiscent of baklava, a pleasure to the tastebuds. Thank you Watermelon for introducing me to this luxurious delight. I know I will be indulging in them again. I'd like to try making them in a mini muffin pan as I think they would make an excellent bite-size treat at a dinner party. BTW, the kids said to give them 10,000 stars!!
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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